This great salad. It has interesting textures, high in nutrition values and looks great especially during this Holiday season.serves 62 cups quinoa1 cup wild boiled wild rice1/2 cup chopped dry apricot1 small red onion, chopped1 cup chopped red cabbage1/2 cup slivered pistachio*1 cup fresh pomegranate seeds1/2 cup toasted sesame seeds oil1/2 lemon juicezest of one lemon1/8 teaspoon chili flakessalt to taste-Whisk the sesame seeds oil with the lemon juice, the lemon zest, the chili flakes and salt.-Place the wild rice, the apricot, the onion, and the cabbage in salad bowl.-Bring 4 cups of salted water to a boil. Drop the quinoa, stir and bring back to a boil. Cook for 10 minutes or until quinoa are cooked but not soft or overcooked. Drain and place right away over the vegetables. Drizzle the hot quinoa with the sesame seeds dressing. Toss gently until well coated.-Add the slivered pistachios and the pomegranate seeds and toss.*Slivered pistachios can be found at Middle Eastern stores. Use whole shelled pistachios if you can not find slivered ones.